Classic Strawberry Banana becomes a porridge and blooms into a flower. 🙂 Oatmeal is already healthy, but I boost its nutrition with flax and egg whites, which also makes the oats extra thick and fluffy. Creamy custard porridge scented with sweet strawberries and banana, paired with coconut butter and tangy yogurt. This ain’t your grandpappy’s bowl of oats. 😉
Pink makes everything prettier! From Pink Lemonade Flower Cakes (gluten free and sugar free), Pink Froyo (which I will share the recipe for some time this week 😉 ), and even… Oatmeal.
When most people think of oatmeal, boring elderly food comes to mind. When I think of oatmeal, a blank canvas for all kinds of wondrous and yummy creations strikes me. Either I’m an oatmeal artist or already a boring elderly person.
Being stuck in pinkspiration, I turned a bowl of oats into a flower! This is probably the girliest that oatmeal can get. Is breakfast even allowed to be this pretty? Let alone a bowl of oatmeal?
Well, this is definitely far from your grandpapa’s oatmeal. 😛 If you, like me, already enjoy eating plain ol’ oatmeal, well then you are in for a treat. 🙂 If you, unlike me, don’t like oatmeal, you will probably enjoy this.
Oatmeal is already healthy enough (high in soluble fiber, protein, etc.) and is a great way to provide sustaining energy for the day. But I take it one step further and boosted this porridge’s nutrition by adding flax. I love adding flax to oatmeal because it thickens the oatmeal up, making it even more rich and creamy, but its taste is indistinguishable, so why not get in your omega-3’s when it’s this easy?
I also added egg whites for protein and an creamy custard-like texture. Topped with coconut butter for healthy fats, etc.,etc., blah blah. All that matters is the taste right?!
Well, I’m now convinced that pink not only makes things prettier, it also makes things tastier. 😛 Dig in and you get a spoonful of thick and creamy oatmeal goodness that’s infused with the sweet scent of strawberry and banana. The classic strawberry-banana flavors pair so well with the rich coconut butter and tangy yogurt and cottage cheese.
One bite, and you’ll hopefully understand why oatmeal is not just boring elderly food!
Pretty in Pink Strawberry Banana Oatmeal
Can breakfast get any healthier, tastier, and prettier than this?
Oatmeal: Either 1/2 cup (40g) uncooked rolled oats /or/ cooked oatmeal (*see notes)
Strawberry: 6 oz
Egg whites: 66 g (1-2 egg whites)
Flax: 1-2 tsp
Milk: 1/2 cup (I used soy)
Beet powder: 1 tbsp (optional – your oatmeal will still be a slight pink without)
Stevia (or honey, maple syrup, sugar)
Tiny pinch salt
Yogurt: 45 g (~3-4 tbsp)
Cottage cheese: 45 g (~3-4 tbsp)
Stevia (to sweeten yogurt and cottage cheese)
Coconut butter: 1 tbsp
*Like I said in my previous Carrot Cake Oatmeal post, I like to cook a huge batch of steel-cut oats in the slow cooker, so that on busy mornings, all I have to do for breakfast is heat up some leftover cooked oats, saving lots of time! You can also just start from uncooked rolled oats.
If you are starting with cooked oatmeal, simply heat it up with some extra water to loosen it up, and add in 1/2 of a chopped banana and 1/2 of the strawberries. If you’re cooking rolled oats from scratch, add in the fruits when they oats are almost done. Let the banana and strawberries simmer for a while; this infuses their flavors into the oatmeal. (Yum yum!)
Once the oatmeal is cooked, turn the heat down to medium-high. Add in the egg whites and stir with a spatula. This fluffs and thickens the oatmeal right away. Add in the flax, which also thickens the oatmeal, and the milk. I used soymilk, but whatever milk works fine. If using, add in the beet powder. Flavor with vanilla, sweeten with stevia. And don’t forget that tiny pinch of salt! Balances out the sweetness.
I then mix the yogurt and cottage cheese together, sweeten ’em with some more stevia. To serve, I top it with more fruit, the yogurt/cottage cheese mix, coconut butter, and coconut flakes.